Baked Chicken Ricotta Meatballs

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Indulge in the savory flavors of Baked Chicken Ricotta Meatballs, a comforting dish that combines tender chicken, creamy ricotta, and a luscious creamy sauce. This recipe is a delicious twist on traditional meatballs, and it’s perfect for a cozy family dinner or a casual gathering with friends.

Why Make This Recipe

If you’re looking for a unique and flavorful dish that’s easy to make, these Baked Chicken Ricotta Meatballs are just what you need. The combination of juicy ground chicken, rich ricotta cheese, and a creamy Parmesan sauce is sure to satisfy your cravings and impress your guests.

How to Make Baked Chicken Ricotta Meatballs


For the Meatballs:

  • 1/2 cup Italian breadcrumbs or regular breadcrumbs
  • 1/2 cup milk
  • 1 medium onion, very finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1.5 pounds (700 grams) ground chicken or turkey
  • 6 ounces whole milk ricotta (approximately 3/4 cup)
  • 1 large egg
  • 1/3 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt, as needed

For the Creamy Sauce:

  • 6 bacon strips
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 1 1/2 cups heavy cooking cream (35% fat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups freshly grated Parmesan cheese
  • 5 ounces (150 grams) baby spinach
  • 1 tablespoon fresh parsley, for garnish


  1. Preheat the oven to 450°F (235°C) and line a large baking sheet with parchment paper.
  2. Combine breadcrumbs and milk in a bowl, let it soak for 2 minutes.
  3. Process onion, garlic, parsley, and sun-dried tomatoes until finely chopped.
  4. In a large bowl, mix the chopped mixture with ground chicken, soaked breadcrumbs, egg, ricotta, Parmesan, Italian seasoning, and salt. Form meatballs.
  5. Bake meatballs for 15-20 minutes until cooked through.
  6. Fry bacon, then melt butter in the same pan and add garlic. Stir in cream, Parmesan, spinach, and cooked meatballs.
  7. Serve with pasta and garnish with parsley.

How to Serve Baked Chicken Ricotta Meatballs

Serve this dish hot, straight from the oven, alongside your favorite pasta or crusty bread. The creamy sauce complements the meatballs perfectly, creating a comforting and satisfying meal.

How to Store Baked Chicken Ricotta Meatballs

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving for the best taste and texture.

Tips to Make Baked Chicken Ricotta Meatballs

  • Use ground chicken thigh meat for extra juiciness.
  • Ensure the meatballs are evenly sized for consistent cooking.
  • Don’t overmix the meatball mixture to prevent a tough texture.


For a lighter version, you can use ground turkey instead of chicken and substitute light cream for heavy cream in the sauce for a lower-fat option.


  1. Can I use ground turkey instead of chicken in this recipe? Yes, ground turkey can be used as a substitute for ground chicken with delicious results.
  2. Can I freeze these meatballs? Yes, you can freeze the baked meatballs in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
  3. Is it necessary to add the sun-dried tomatoes to the meatball mixture? The sun-dried tomatoes add a rich flavor to the meatballs, but you can omit them if you prefer a milder taste.

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